BHM216 — Professional Cooking
BHM 216 - Professional Cooking BHM 216 - Professional Cooking This course focuses on the theory and practice of dry heat, moist heat and combination cooking methods such as, but not limited to, frying, roasting, broiling, braising, shallow frying, poaching and sautéing, with a basic understanding of use and care of kitchen equipment. Some items to be prepared by the student include: stocks, mother sauces, soups, vegetables, starches, appetizers, sandwiches, salads, dairy products, meat, poultry, seafood. Engage the total production of a menu, including terminology, menu requirements, recipe reading and conversion, recipe substitution, techniques of mixing, and cooking times and temperatures. Understand and demonstrate scientific reasoning applied to the natural world pertaining to cooking. Apply data in a scientific way to quantify protein shrinkage, loss and trim in a variety of proteins.